Preparation

Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.

Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.

Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.

Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.

Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

I made these as dessert for a birthday dinner and they were a huge hit. Very fussy and a little frustrating to make, but the lemon filling is to die for. Raspberries and lemon are one of my favorite combinations. My friend is very health conscious, so I lightened it a bit by using low-fat frozen yogurt. I have one left in the freezer, and I'm looking forward to enjoying it again tonight. If you're looking for an elegant dessert that is sure to wow your guests, this one is worth the trouble.